Revithada (Chickpea Stew)
A slow-simmered, rustic chickpea stew from the Greek islands—rich, bright with lemon, and anchored by deeply caramelized onions. Simple ingredients transform into a silky, comforting stew with minimal fuss.
2 cup chickpeas, soaked overnight and drained
¼ cup olive oil
1 yellow onion, finely chopped
4 clove garlic, minced
2 tbsp tomato paste
2 bay leaves
1 sprig fresh rosemary
8 cup water
2 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp lemon juice, freshly squeezed
2 tbsp flat-leaf parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Prasorizo (Leek Rice)
A warm, fragrant Greek pilaf where sweet, softly sautéed leeks melt into tender rice enriched with butter and olive oil. Bright lemon and fresh dill lift the dish into something homey yet celebratory—perfect as a weeknight side or a simple main with a salad.
Kolokithokeftedes (Zucchini Fritters)
Crisp-edged zucchini fritters studded with salty feta and fresh herbs, pan-fried until golden and served with lemon for brightness. A rustic, quick-to-make Greek favorite that balances moisture-squeezed zucchini with a light, savory batter.
Youvetsi (Orzo with Beef)
Slow-braised beef simmers in a warm tomato-wine sauce until tender, finishing with tender orzo that soaks up the juices for a comforting, family-style Greek bake. The dish balances rich, savory meat with bright tomato and a hint of cinnamon for a comforting, aromatic finish.